Cobb BBQ - What have I learnt in 8 years?
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- เผยแพร่เมื่อ 2 ต.ค. 2024
- My honest review of the new Cobb Air Premier. Over the years I have used cobbs in many different places. It's now time to assess if this is still going to be carried on Basco, our Mercedes T1 Campervan
I've had my Cobb for 20 years and still going strong...it's truly a once in a lifetime buy.
You didn't mention that it's a South African invention 🇿🇦🇿🇦
Your right. I ought to get some flags out too. I also have a MadKon braai. Since I filmed this video, I have also set up a webshop selling the Cobb and the MadKon. So it’s all South African!
@@ChefCampers that's brilliant !!
We want the outtakes from the original 😆😆. Seriously though ….Rup is a star 🌟😉. Seriously seriously though that was a really interesting watch…looking forward to part 2! Love cooking large meat on the bbq, we usually do the Christmas turkey on it …though one year didn’t go to plan!
Thanks! Rupert is funny, when I get a camera out, he knows to expect food 😂
Thanks for the kind words, hopefully next video on Sunday 😁🍷
On one set of briquettes I cook a med chicken, then, immediately toss in a 6" pie.
you know the score! What a perfect combo too. They really are an economic bbq. I think i will do a whole cobb cooking series soon.
I would use my DIY rotisserie to Roast Chicken on the Cobb BBQ . Then the dome lid does need to removed and lose heat. Waiting for the charcoal to heat up is pain in the neck.
thanks for the review
No problem! You should check out our video on the MadKon too! I think they go together perfectly. 🔥
Let's see the whisky sour version of this video, Chef 🍻
To be honest, part 2 on this is probably worse as I’m cooking and drinking 😂
I use a Samgypsal bbq plate with the Cobb, it's two part, a plate that sits in a moat. It is the perfect size for the cobb abd is great for collecting fats and not letting the fat drip into the Cobb moat. Also I use a round oven that fits perfectly under or in the roasting rack. These things are so much easier to clean that the cobb moat. Only recently I learned to use the handle upside down on the grill plate, chargrill plate and hot plate. It is so much more stable
Sounds great. I’ve recently acquired some roasting trays from my Nan, so hopefully a good clean cobb from now on! 😁
I've just bought one second hand because of this review. Thanks!
I don't have the model with the adjustable vents but I did have a problem with the handle not being tight because of the washer disintegrating. A piece of heat-shrink sleeving saved the day. Fold it a few times and make a hole for the screw, place the sleeving on the outside or inside and retighten after the first cook (as the tubing shrinks)
That’s a clever idea! Thanks
I remember when you got your first Cobb. I already had one, and I've still got it now. ❤ I think mine must've been one of the first ones to come out. I need to get it out again, might give me the incentive to get out more. 👍🏻 I had been toying with the idea of getting a second extension ring and converting it to support a rotating roasting spit.
I got my first cobb in 2010 i think, 5 years before I started ChefCampers. Have you got the one with a solid base? Usually all black, with no mesh? You should definitely get it back out. I'm so pleased to be cooking on mine again.
"Cobb time" is a phrase in our camper. Sooo many times i have i needed that extension ring - i best get one!!! Love the content guys and thanks for posting! Ringo xxx
Cheers mate, next video is the perfect dish for Cobb, the classic chicken! 😁🍺
I have had my Cobb for 5 yrs. I live in the States, not popular here which makes it a secret gem, I love it. Thank you for your prospective, enjoy your videos, very helpful.
Hey, thanks for taking the time to let me know. They are a great bbq. I shall be kick starting the videos again soon and plan to be capturing more recipes on the Cobb, so I hope you enjoy them.
would you buy it again as a charcoul burner or would you also consider the gas version?
I'm considereing buying a cobb but am not sure what version I should buy.
I actually have both. For me the charcoal is much more versatile as it allows good smoking and extra flavour. If you plan to cook mostly on the European continent during summer, then opt for gas as many places ban the use of charcoal due to wild fire risks.
Have you ever tried using gelled alcohol to cook with? I think it can be used indoors with ventilation.
We often use them to keep big catering dishes warm on buffets and on the fondue pots out here in the alps 🫕 . I haven’t used one on my Cobb though. I believe they are safe to be used indoors, but I don’t think I would want the lid down on a Cobb when using one, it might add an unusual smell/flavour on the food. I’m sure it could work on the wok and attachment, but I would expect low temperatures.
Great video. I can attest to Mike’s skills on the Cobb BBQ. Really made me want one 🤩
We need another lunch on this together mate. Thanks for your support 🙏😊
Did you ever consider adding the Cobb rotisserie set to your arsenal of Cobb add-ons? If I was still traveling I would….
I actually have a rotisserie. I just haven’t found the need to use it yet and the extra kit takes up valuable space in my camper. I will give it a good run this summer and see if I consider it essential! What did you like to cook on rotisserie?
If I had one? the inevitable chicken, quail, porchetta…. the regular suspects.
I have a woodlot and I want to cook with wood. Have you ever used wood instead of charcoal as a fuel?
Hi there, wood would be ok, if you allowed it to burn down, before adding it to the Cobb. I often take the burning embers / charcoal from a wood campfire, to cook on the Cobb. But maybe consider making your own charcoal from your wood, it’s very easy to do and will mean you have always have good quality charcoal available. 👍🔥
Wind is the worst nightmare for grillers
@@peetsnort it really is! If the wind picks up, I have some boxes I put around my Cobb.
Does the Cobb impart any smokey flavour to the food? For me cooking with charcoal is about the smoke and char, but this seems more like cooking on a gas oven...?
Yes it does. It’s cooking indirect, so you get a nice consistent and gentle smoke. You can actually generate more smoke when cooking indirect. I quite often use wood chips too, especially for quicker cooks, like fish.
@@ChefCampers thanks! I'm used to cooking indirect on my kamado but the marketing for Cobb seems to play up the smokelessness and use charcoal as simply a fuel source. Good to know the smoke gets through!
@@JamesDeVile yes, they do market it as an easy to light and safe for table tops. I’ve literally just cooked some chicken thighs on it now with a tasty smoke ring 😃. It won’t smoke as good as a Weber go anywhere, but it has a better surface area and is great for roasting
I love the Cobb. Take it on all my trips. Had one for 13 years. Great for meat, fish, veg wrapped in foil in the moat. Can even do great pizza on it! Agree with the roasting rack - absolutely essential!
They are such great pieces of kit! Have you tried the wok yet? I love mine, use it on our gas stove too, with the Cobb lid and extension ring. Hope you are well mate. I always say to myself, “it can take 5 years to be an overnight success”. Something you said to me 5 years ago at Adventure Overland 😁
@@ChefCampers Yes we love the wok and use it on the gas stove as well! I'm well these days; had a tough period 2021/22 but fighting fit again now. Yeah that was a good night at AO - I need to get down there again as it's always a good bunch of people. And yes persist at something long enough and success will come for sure! Keep up the good work and hope you guys are well too 👍
there are aluminium liners for the moat!
Easy respectively no cleaning ;-)
Yes. I should definitely get some! I think they can be reused a couple of times too.
@@ChefCampers yes, definitely if they do not break, reuse….4-5 times easily.
@@femo66 great, I will have to pick some up!
sick! the other video on different fuels would be sweeeet
Thanks! I will have to get that filmed this summer. Watch this space
@@ChefCampersdid it Come out ?☺️
@@onkel_cxsper6050 we filmed a cookery school. On episode 2 (our bbq episode) I talk about fuels. I haven’t filmed a dedicated Cobb one, but this covers the essentials!
You should buy a small charcoal briquettes chimney to start your charcoal so not to ruin/ damage the parts of the Cobb.
I used to carry a nice folding one (you might spot it in my earlier videos) but that eventually broke and never replaced it. I e found it to be better when you place the firefighter on top of the charcoal and then let it burn, or I just take charcoal from a fire now too. I use a MadKon whilst using a Cobb usually! Great tip though. Also, portable blowtorch is a nice method 🔥
@@ChefCampersI purchased a stainless steel cylindrical cutlery drainer that serves as a chimney starter from Home Bargains works a treat.
@@andywillis2870 this is a great idea. I might take a look. I bet it will store inside the cobb lid too!
I havea Cobb Premier not the air. I was given the rotissorie attachment for Christmas and tried a roast Chicke. I used the recommended 10 briquetts but it was a failure. The Cobb did not get hot enough with the extra height of the rotissorie attachement. I notice that you use lumpwood on the Cobb something I have not tried so will use it next time I try.
They have this little stand up piece that is used to cook a chicken. The whole chicken is lowered over this cone looking piece and it will cook standing up. It is like rotisserie cooking but in a different fashion. Oh and BTW, if you use this method with the cone rack piece you must have the extender piece, otherwise the Chicken wont be able to stand up. Since the chicken will be standing up, I would bet the heat coming from below and going right into the cavity of the chicken will make it cook faster? Have a look at what Im talking about on their web site. I use those cone stand up racks to cook chicken at home...works great.
Add more briquetts or use a higher quality. Or use the Cobble Stone overpriced thingy.